Crisp fillets of mackerel on a fresh, sharp slaw. You can mix and match the root and cruciferous vegetables here – just aim for a selection of colours.
This recipe was first published in LEON Big Salads, which I wrote with the team at LEON restaurants and was published by Octopus. Photo by Steven Joyce.
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Ingredients
carrot 75 g (grated)
beetroot 1 (peeled)
celeriac 50 g (peeled)
white cabbage 50 g (shredded)
red cabbage 50 g (shredded)
fennel 75 g (shredded)
spring onions 1 (chopped)
flat leaf parsley 1 handful
fresh dill 4 sprig (leaves picked)
orange 1 (halved)
mackerel fillets 320 g
extra-virgin olive oil 1 tbsp
olive oil splash
Method
For the slaw
Cut the carrot, beetroot and celeriac into fine matchsticks, or coarsely grate it. Shred the white cabbage, red cabbage and fennel. Halve the spring onion lengthways and very finely chop it. Chop the flat leaf parsley and pick the dill leaves.
Place all the vegetables and herbs in a large mixing bowl. Cut the peel and pith away from half of the orange and chop the flesh into small pieces. Add the flesh to the bowl.
Squeeze the other half of the orange almost completely into a small bowl (keep a little back to squeeze over the fish at the end) and add the extra-virgin olive oil and a pinch of salt. Whisk to combine, then pour over the slaw. Toss gently.
Cook the mackerel
Cook the mackerel fillets: place a frying pan over a high heat and add a splash of oil. Pat the fish fillets dry using kitchen paper and season all over with salt and pepper. Place into the hot pan, skin-side down, and cook for 2-3 minutes, or until the skin is crispy. Turn and cook the other side for 2-3 minutes until just cooked through.
To serve
Serve the fish hot, perched on top of the slaw, with a final squeeze of orange juice over each fillet.
